Shrimp Fried Rice
Fried rice dish made with shrimp.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Fried rice, including variations with shrimp, likely evolved from a necessity to utilize leftover rice and other ingredients. Its origins can be traced back to the Sui Dynasty in China (589-618 AD) as a means of preventing food waste and creating a new, flavorful dish.
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Shrimp fried rice is a ubiquitous dish in Chinese cuisine and Chinese restaurants worldwide, representing resourcefulness, family meals, and culinary adaptability.
Resourcefulness
Fried rice is traditionally made with leftover rice, reflecting a cultural value of minimizing food waste and maximizing available resources.
Family Meal
It's often prepared as a quick and easy meal for families, easily customizable to suit individual preferences and available ingredients.
Adaptability
The dish's global popularity has led to numerous regional variations, showcasing its adaptability to local tastes and ingredients. Each family also has their own secret ingredient.
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Shrimp fried rice offers a balanced blend of savory, umami, and slightly sweet flavors, enhanced by the wok hei (wok aroma) and textural contrast of fluffy rice, tender shrimp, and crisp vegetables.
The savory component primarily comes from soy sauce, often complemented by oyster sauce or fish sauce for deeper umami. Ginger and garlic add aromatic warmth, while sesame oil contributes a nutty note. Shrimp provides a distinct seafood flavor and a slightly sweet counterpoint. The vegetables, such as peas, carrots, and scallions, offer sweetness and freshness. The eggs add richness and a slightly sulfurous flavor that binds the dish together. Wok hei, a unique smoky flavor imparted by high-heat stir-frying in a wok, is crucial for an authentic taste.
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Use Day-Old Rice
Day-old rice, refrigerated overnight, is less moist and fries up much better than freshly cooked rice, resulting in a lighter and fluffier texture.
High Heat is Key
Use high heat when stir-frying to create wok hei and prevent the rice from becoming soggy. A well-seasoned wok is ideal.
Prep Ingredients in Advance
Prepare all ingredients – rice, shrimp, vegetables, and sauces – before you start cooking. Fried rice cooks quickly, so having everything ready ensures even cooking and optimal flavor.
Don't Overcrowd the Wok
Cook in batches to prevent overcrowding the wok, which can lower the temperature and result in soggy fried rice.
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